Sweet Potato Meringue Pie
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Sweet Potato Meringue Pie
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When it comes to Thanksgiving pies, you have to have this Sweet Potato Pie recipe with Marshmallow Meringue. This pie is filled with the most amazing sweet potato filling and is topped with a luscious meringue topping. If you are looking for the best sweet potato pie recipe, you have found it.
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Ingredients
- 1 9 inch Pre-made Pie Crust
- 3 Cups mashed sweet potato About 4-6 medium to large sweet potatoes
- 1/2 Cup unsalted sweet cream butter melted
- 3 large eggs room temp
- 1/3 Cup light brown sugar
- 1/2 Cup sugar
- 1/2 Cup sweetened condensed milk
- 1/2 Cup evaporated milk
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 3 teaspoons grated orange zest
- 1 teaspoon pure vanilla extract
Marshmallow Meringue :
- 1/4 Cup sugar
- 7 ounce marshmallow creme jar
- 3 large egg whites room temp
- 1 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
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Instructions
- Preheat the oven to 400 degrees.
- Poke the sweet potatoes with a fork and bake for 40 minutes or until tender.
- Let cool, then peel and remove any dark spots.
- In a standing mixture, beat the sweet potatoes, butter, eggs, sugars, milk, and all the spices until combined and smooth
- Pour the pie filling into the pre-made pie crust
- Bake in the oven for 50 minutes or until set.
- Remove from oven and place onto a cooling rack to cool to room temp.
- Once cooled, place pie into the fridge for overnight
Marshmallow Meringue:
- In a large bowl, scoop the marshmallow fluff into the bowl and set aside
- Using a standing mixer, beat the egg whites, salt and cream of tarter until foamy.
- Gradually beat in the sugar into the egg whites until stiff peaks form
- Gently fold in the egg whites into the marshmallow fluff until fully incorporated
- Spoon the marshmallow meringue onto the cooled pie
- Using the back of a spoon, create peaks
- Preheat oven to 350 degrees or you can use a kitchen flame torch
- Using the oven, place pie in middle rack for 5-8 minutes or until the meringue is lightly browned
- Using a flame torch, lightly toast the meringue
- Allow meringue to cool before serving
Nutrition Information
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Calories
1271kcal
(64%)
Carbohydrates
155g
(52%)
Protein
18g
(36%)
Fat
65g
(100%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
7g
Monounsaturated Fat
28g
Trans Fat
0.4g
Cholesterol
82mg
(27%)
Sodium
1026mg
(43%)
Potassium
522mg
(15%)
Fiber
6g
(24%)
Sugar
46g
(92%)
Vitamin A
6089IU
(122%)
Vitamin C
2mg
(2%)
Calcium
146mg
(15%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 1271 kcal
% Daily Value*
| Calories | 1271kcal | 64% |
| Carbohydrates | 155g | 52% |
| Protein | 18g | 36% |
| Fat | 65g | 100% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 28g | 140% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 82mg | 27% |
| Sodium | 1026mg | 43% |
| Potassium | 522mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 46g | 92% |
| Vitamin A | 6089IU | 122% |
| Vitamin C | 2mg | 2% |
| Calcium | 146mg | 15% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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